Bakery technology and engineering. 3rd ed.
1992
Matz S.A.
Discusses bakery ingredients, formulas and processes, and equipment and engineering. The final chapters deal with stalling spoiling reactions and means of preventing or delaying them; computer applications in the bakery; and sanitation and safety. Directed to cereal chemists, bakery engineers, food technologists, and others.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Язык
Английский
Примечание
ill. bibliographical ref. and index. "An AVI book.". AVAILABILITY: US (DNAL TX763.M333 1992).
ISBN Международный стандартный книжный номер
04-423-08558
Тип
Journal Article; Bibliography
Корпоративный автор/ Групповой автор
Universidad Autonoma Chapingo (Mexico). Departamento de Ingenieria Agroindustrial.
2012-11-15
AGRIS AP
Поставщик данных
Эту запись предоставил Wolters Kluwer
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